Choc mint pancakes with chocolate sauce

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How to make Choc mint pancakes with chocolate sauce

  • Yield : 6
  • Prep Time : 0:35
  • Cook Time : 0:30
  • Total Time : 1:05

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons caster sugar
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 1/4 cups (310ml) milk
  • 2 x 35g Nestlé Peppermint Crisp chocolate bars, coarsely chopped
  • 20g butter, melted
  • 6 scoops mint chocolate chip ice-cream
  • 40g Nestlé Aero Peppermint Chocolate bar, coarsely chopped

Chocolate sauce

  • 100g dark chocolate, chopped
  • 2/3 cup (160ml) thickened cream
  • 1 tablespoon brown sugar

Method

  • Step 1 Preheat oven to 100C. Sift the flour, cocoa powder and sugar into a large bowl. Whisk the egg and milk in a jug. Add to the flour mixture and stir to combine. Set aside for 15 mins to rest.
  • Step 2 Meanwhile, to make the chocolate sauce, combine chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 3-4 mins or until the chocolate melts and sauce is smooth.
  • Step 3 Add half the chopped Peppermint Crisp bar to the pancake mixture and gently fold to combine. Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour two 1/4 cup (60ml) quantities of batter into the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 1-2 mins or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with remaining batter to make 12 pancakes.
  • Step 4 Stack pancakes on serving plates. Top with ice-cream. Drizzle with chocolate sauce. Sprinkle with Aero bar and remaining Peppermint Crisp bar.

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